The best part about this recipe? Okay, there’s two. You only need one pan for both the stovetop and oven portion, and you can throw the finished sweet and salty almonds right back in the can and hit the road once they cool!
- 2 T honey
- 1 – 6 oz. can Blue Diamond lightly salted almonds (just over 1 C)
- 1/4 t + a pinch ground black pepper (medium to coarse looks best, but any grind will work)
- Generous pinch of truffle salt, kosher salt, or sea salt
- Preheat the oven to 350 degrees (F).
- In a small, nonstick, oven-safe skillet heat honey over medium for a couple minutes until warm and fluid. Turn off heat and add almonds. Stir with a rubber spatula to coat thoroughly.
- Transfer pan, with almonds evenly distributed, to the oven and bake 10 minutes until bubbly and slightly darkened. Stir them once, after 5 minutes, making sure to handle the skillet with an oven mitt. Spread a sheet of parchment paper or a silicone baking mat nearby while the almonds roast.
- In the skillet, immediately stir almonds together with pepper and salt.
- Quickly spread hot almonds on parchment paper in an even layer. Sprinkle with a little more pepper and salt and let cool completely, until honey is firm. Break apart almonds and store in the refrigerator or a cool, dry place (if you don’t eat them all right away!).
Instead of a nonstick skillet, you can also use well-seasoned cast iron.
To double, triple, or quadruple the recipe, just use a larger skillet. The almonds don’t have to be in a single layer as they cook, just when they’re cooling.
As written, the recipe is gluten-free and vegetarian. To make it vegan, you could try substituting brown sugar, maple syrup, or agave nectar for the honey.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Snack
- Cuisine: Healthy